Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Angelica along with all the Angelica containing recipes presented on this site, with 15 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Angelica recipes added to this site.

These recipes, all contain Angelica as a major wild food ingredient.

Angelica is a genus of about 50 species of tall biennial and perennial herbs in the family Apiaceae Carrot family), native to temperate and subarctic regions of the Northern Hemisphere, reaching as far North as Iceland and Lapland. They are most often found near waterways and like damp conditions to grow.



Some varieties are grown as a flavouring agent and for their medicinal properties. The most notable of these is Garden Angelica (A archangelica) which is commonly known simply as angelica. Crystallized strips of young angelica stems and midribs are green in colour and are sold as decorative and flavoursome cake decoration material. The roots and seeds are sometimes employed to flavour gin and Chartreuse.



It's known as 'herb of the angels' (hence the name) because it was believed to have medicinal properties. Candied angelica is made by boiling the stems in sugar syrup. If you can find the fresh herb (almost impossible) the stems can be cooked with rhubarb or apple for pies or crumbles. They're also used in jams and preserves, and the leaves go well with fish or in salads.